Sweet corn
A mid-to-late summer market staple.
Availability varies. A New England example may not match your market.
How to prepare
- Husk, then boil, grill, or cut the kernels off the cob.
Storage
Refrigerate and cook soon. Sweetness drops after harvest.
Shopping note
Husks should look fresh. Peel a small window if the seller allows it.
Corn and pepper skillet
20 minutes. About 1 plate. These are kitchen amounts, not a nutrient analysis.
- 1 ear, kernels cut off sweet corn
- 1 bell pepper
- 1 cup cooked beans
- 1 teaspoon olive oil
- Warm the oil.
- Cook the pepper and corn until tender.
- Stir in the beans to heat through.
Vegetables plus beans
Availability varies by farm, weather, and week. These are New England examples, not a promise of what is in every market.
Optional: add cumin at the end.